Specifications

Introduction
2
The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equip-
ment has remained more or less unchanged.
There are kettles, deck ovens,the good oldrange
with its legion of pots and many other extra
appliances. The result: time expenditure, exces-
sive manual work, and countless cleaning pro-
cesses.Thelastfewyearshavepavedthewayfor
a revolutionin the equipment ofrestaurant and in -
stitutional kitchens.
The Blodgett Combi-Oven/Steamer offers a com-
pletely new method of cooking. With the Oven/
Steameryouhave thechoiceoftwo cookingpro-
cesses: Steam and Hot Air, either...
D Separately
D Combined, or
D In Sequence
Andfor easy operation you can choose fromthree
modes:
Steam Hot Air Combi
(Steam &
Hot Air)
In the Steam mode you can:
D steam D defrost
D blanch D poach
D rethermalize
In the Hot Air mode you can
D roast D bake
D broil D braise
IntheCombinationSteam andHotAirmodeyou
can:
D defrost D rethermalize
D roast D bake
D reheat
Not only that, you can use two or three functions
in sequence during one cooking process. We call
this:
D combi-steaming
D combi-roasting
D combi-baking
The combination of circulating hot air and steam
in the space saving, high performance Combi-
Oven/Steamer leads to improvements in the fol-
lowing areas:
--- increased productivity in the kitchen
--- a reduction in capital expenditures for
multiple equipment replacement
--- a wider range of menu choices
--- a simplified cleaning process
The work process is simplified since products are
prepared on or in steam table pans and trays.
F oodcan be cooked, stored,and transportedwith
the same pans. Smallamounts ofproduct can be
processed efficiently; pre-cooked and conve-
nience foods can be reheated within minutes.
Many frozen foods can be processed without pre-
thawing. This flexibility in preparation reduces the
needforkettlesand steamtables sincethereisno
needforlargeamountsoffoodtobekeptwarmfor
long periods of time.
Today the improvement of food quality is more im-
portant than ever. Vegetables are cooked in the
Blodgett Combi-Oven/Steamer without w ater at
the optimal temperature of just under 212_F
(100_C), maintaining valuable vitamins, minerals,
nutrients and trace elements.Cooking meat in the
Combiresultsinlessshrinkageandafirmer,juicier
product. The B lodgett Combi-Oven/Steamer is
being used more andmore for baking. Steamand
Hot Air modes make it a general purpose baking
appliance.